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Soft Purple Sweet Potato Cookies with Tahini
Alyssa

Soft Purple Sweet Potato Cookies with Tahini

Soft, chewy purple sweet potato cookies with a hint of tahini—unique, vibrant, and deliciously wholesome for a healthy treat.
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Ingredients Method

Ingredients
  

  • 3 1/2 cups mashed cooked purple sweet potatoes: The star ingredient of this recipe purple sweet potatoes, add natural sweetness, moisture, and a vibrant color to the cookies. They are also rich in fiber and antioxidants, contributing to digestive health.
  • 3 tbsp tahini: This creamy sesame paste brings a nutty flavor and healthy fats to the cookies. It's a great source of protein and can help create a satisfying texture.
  • 1/2 cup hemp milk: A dairy-free milk alternative that adds creaminess while providing additional nutrients such as omega-3 fatty acids. You can substitute it with almond milk or oat milk if preferred.
  • 1 tbsp lime juice: Fresh lime juice adds a zesty kick that complements the sweetness of the sweet potatoes enhancing the overall flavor of the cookies.
  • 1 tbsp orange juice: Similar to lime juice orange juice adds brightness and sweetness, balancing the flavors in the dough.
  • 4 tbsp arrowroot flour: A gluten-free flour that helps bind the ingredients together while maintaining a light texture. It's also a great alternative for those with sensitivities to wheat.
  • 1/4 cup almond flour: This nut-based flour adds moisture and richness elevating the texture of the cookies.
  • About 1/3 cup sesame seeds: Used for rolling the cookies sesame seeds provide crunch and an additional nutty flavor while boosting the nutritional profile with calcium and healthy fats.
  • Salt & sweetener optional: A pinch of salt enhances the flavors, and you may add a sweetener of your choice if you prefer a sweeter cookie.

Method
 

  1. Prepare the sweet potatoes: Start by preheating your oven to 400°F (200°C). Wash 3 1/2 cups of purple sweet potatoes thoroughly, then place them on a baking sheet. Bake for about 30-40 minutes or until they are tender when pierced with a fork. Once done, let them cool slightly, then scoop out the flesh.
  2. Toast the sesame seeds: While the sweet potatoes are baking, take about 1/3 cup of sesame seeds and toast them in a dry skillet over medium heat. Stir occasionally until they are golden brown and fragrant. Set aside to cool.
  3. Mix the wet ingredients: In a large mixing bowl, combine the mashed sweet potato flesh, 3 tablespoons of tahini, 1/2 cup of hemp milk, 1 tablespoon of lime juice, and 1 tablespoon of orange juice. Mix well until you achieve a smooth consistency.
  4. Add the dry ingredients: Gradually add 4 tablespoons of arrowroot flour and 1/4 cup of almond flour to the wet mixture. Stir until a sticky dough forms. If the mixture feels too wet, you can add a bit more arrowroot flour.
  5. Shape the cookies: Preheat your oven to 320°F (160°C) and line a cookie sheet with parchment paper. Using your hands, form small balls of dough (about 1-2 inches in diameter). Roll each ball in the toasted sesame seeds to coat evenly, then flatten them slightly to form cookies.
  6. Bake the cookies: Place the sesame-coated cookies on the prepared baking sheet. Bake in the preheated oven for about 15 minutes or until they are lightly golden and firm to the touch. Once baked, remove them from the oven and allow them to cool on a wire rack before serving.